Herbs and Herb Blends

Basil leaf - Ocimum basilicum, sweet basil, robust, aromatic, minty and slightly peppery in taste. Excellent, bold flavor! Great to spice up, meats, stews, salads, pasta and sauces, pesto, pizza and yes, tea blends!  Basil is best used when added towards the end of cooking as it will loose it's flavor with intense heat.

 

Fennel Seeds Organic Sweet, aromatic and delicate flavor similar to anise. This seed is often used in fish dishes, cheeses, Italian sausage, marinara sauce, pizza, pasta, liquors, baking, breads, and cakes. 3 ounces, refill bag.

Fennel seeds is a good herbal remedy for coughs, gas and bloating. Contains lots of fiber and is often used to make herbal teas and in laxative preparations.  

A wonderful blend that goes great with baked breads (add room temperature butter to 1 tbsp) and as a spread on fish and seafood. 

Blended with garlic, paprika, basil, and dried parsley.

Gotu Kola, is one of the most widely used and important Ayurvedic herbs on the market today. It has been used in Ayurvedic medicine for thousands of years and is thought to be one of the most spiritual and rejuvenating herbs in Ayurveda. It is also thought to increase psychic sensitivity and is often used to treat anxiety due to its calming abilities. Gotu Kola is also one of the largest cultivated crops in India and thrives under organic farming conditions. While popularly used as a food source (in curries, rice, salads and vegetarian dishes) rich in vitamin C in the form of leafy greens within Bangladesh, Thailand and Sri Lanka it also has been internationally recognized within many countries pharmacopoeias and has been a valid, recognized, botanical medicine since 1884.

It is used to support healthy veins and circulation. It is also used externally for minor wounds and burns. The herb is traditionally used to reduce anxiety, promote calmness and relaxation. 

Delicious when prepared as a tea - taste is as delicious and as light as green tea!

DISCLAIMER: ALWAYS CONSULT WITH YOUR DOCTOR BEFORE TAKING ANYTHING IN ADDITION TO YOUR DAILY MEDICATION. THIS PRODUCT IS NOT INTENDED TO TREAT OR CURE ANY ILLNESS AND IS USED AS A COMPLIMENT TO YOUR CUISINE WHILE PROMOTING GOOD HEALTH FROM THE VITAMINS, MINERALS AND COMPOUNDS FOUND NATURALLY IN EVERYDAY COOKING SPICES.

Greek Spice Blend This full flavored spice is warm and sunny with notes of lemon, herbs, pepper and a hint of sweetness. Great on steak, lamb, fish, chicken, vegetables, potatoes, and salads. 

Blended with lemon, salt, oregano, garlic, marjoram, and coarse black pepper.

Herb and Spice Seasoned Salt. This isn't your average seasoned salt. This smoky blend compliments most everything you put it on! 

Blended with smoked paprika, pink Himalayan sea salt, sugar, garlic, onion, thyme, and spices.

Herb Rice Blend. This rice blend is no boxed mix! Fresh ground parsley, basil, bouillon and thyme is a delight when added to rice or spaghetti. This blend also shines on chicken, fish, steak and as a compound butter (by adding 2 tbsp. of blend to a tub of butter, stir and refrigerate 24 hours). Great on garlic bread too. A kid favorite!

Try 3 1/2 tablespoons of this pleasing blend with 1 1/2 cups of uncooked rice, 2 1/2 cups of water, 1 tablespoon of butter and 10 pieces of spaghetti broken into pieces. Bring to a boil, then simmer 20 minutes.

This blend is also fantastic as a soup mix. Simply add 2 tbsps of this blend to 4 cups of chicken broth (low sodium please), 1 cup of diagonally chopped carrots and a pinch of crushed red chili. Let simmer for15 minutes or until carrots are tender. Next, add chicken breast and simmer until chicken Is cooked, about 15 minutes. 

Savory, aromatic complex herbal blend. From the French region that bears its name. A staple of France, this savory, yet vibrant blend of herbs is better for flavoring heavier sauces like those made from meat drippings, a sure hit!

Blended with sage, summer savory, rosemary, thyme, Turkish bay leaves and fennel. No salt

 

Herbes de Provence. Aromatic, flavorful, savory and earthy. Wonderful in tomato and lamb dishes. Fantastic on chicken and potatoes! Make a quick compound butter add 1 tablespoon of this blend to 1 stick of butter and spread on steak during the final minute of grilling. This savory blend is traditionally made from a combination of basil, lavender, marjoram, rosemary, savory, and thyme. 2 ounces

Take a trip to the Mediterranean! This mild and pleasant blend is very tasty with subtle hints of mint. Great on meat, salads, soups, and vegetables. 2 ounces

Blended with oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill weed, and savory.

Oregano is a warm and aromatic yet slightly bitter herb. The best quality oregano is grown in warm dry climates and has a pungency that numbs the tongue. Sunlight encourages the concentration of the essential oils that give oregano its flavor. Mexican oregano is a plant in the verbena family that has an even stronger flavor and more aromatic than that of Greek or Italian oregano and is used in Mexican cooking where bold flavors are a must. 1 ounce 

Recipe using this herb

This superior complex blend of spices are sure to please. Think shish kebab with rice pilaf or a nice lamb chop!

Great for lamb and as a marinade (1/4 cup of blend, add 1 cup dry red wine and 1/2 cup olive oil). Equally delicious on vegetables.

Blended with cilantro, parsley, mint, onion flakes, marjoram, cumin, cinnamon, white pepper, cayenne powder, cloves, cardamom, and nutmeg.

Rosemary Paprika Spice Blend. A warm and flavorful addition to your chicken, fish, and potato. Also great in soup! 

Blended with garlic, oregano, onion, red chili flakes, red bell pepper, lemon peel, paprika, rosemary, thyme and black pepper.

Savory, aromatic, earthy and delicious. This blend is a tried and true traditional blend. Blended with rubbed sage, nutmeg, paprika, sea salt, garlic and black peppercorns. Turn your Thanksgiving meal into a feast not soon forgotten!

Complete with recipe card.

Savory and earthy with a touch of heat. Blended with Greek oregano, cracked fennel seeds, rubbed sage, marjoram, red chile flakes, sea salt and thyme. This sausage takes you back to a place when times were simple and families had Sunday morning breakfast while Dad read the newspaper and Mom flipped the pancakes. As a delicious option, add 1 tablespoon of pure maple syrup to 1 pound of ground meat. Use 1 1/2 to 2 tablespoons of this blend per 1 pound of ground meat, salt to taste. 2 ounces

Organic French Tarragon. Used in herb butter, soups, seafood, sauces and herb blends. Tarragon, commonly used in French cooking, has a  pleasant aroma with a subtle licorice taste! It adds a fresh spring taste and a bit of elegance to a variety of recipes, including fish, salad dressings and chicken dishes. Excellent when used as an herb butter and then rubbed on fish or chicken before broiling or pan searing.